Dhana dal is the inner part of coriander seed after the seed is split and the outer husk removed. It is usually roasted, sometimes lightly salted, and eaten as a mouth freshener after meals, alone or in mukhwas mixes.
Abroad, the main buyers are importers and grocers serving Indian and South Asian communities, and packers of mukhwas and snack mixes.
How it is made
Processors start with whole coriander seed. They split it, separate the husk from the inner kernel, then clean and grade the kernels. Most dhana dal is then roasted to bring out flavour and crispness.
- Cleaning of whole seed to remove dust, stones and stalks.
- Splitting the seed into halves.
- Separating husk from kernel by sieving and air.
- Roasting, sometimes with salt or oil, depending on the product.
- Cooling, sorting and packing.
Split coriander is not always dhana dal
Be clear what you are buying. "Coriander splits" in the bulk trade can simply mean broken seed halves with the husk still on, often used for grinding into powder. Dhana dal means de-husked kernels, usually roasted and ready to eat.
The two products differ in price, use and food safety risk. Name the product precisely in your enquiry, and ask for a photo and a sample before any quote is compared.
Dhana dal is also more perishable than whole seed. Once the husk is off and the kernel is roasted, it absorbs moisture and loses flavour faster, so plan smaller, more frequent shipments than you would for raw coriander.
Who buys it
Volumes are smaller than for whole coriander. Many buyers take dhana dal as part of a mixed container with other spices and seeds.
- Importers and wholesalers supplying Indian grocery shops in the UK, US, Gulf, Canada and elsewhere.
- Packers of mukhwas, the mixed after-meal fresheners that often combine fennel, dhana dal and other seeds.
- Snack and namkeen makers who use it as an ingredient.
- Restaurant and food service suppliers serving South Asian cuisine.
Quality points to check
Dhana dal is often eaten without cooking, so treat it as a ready-to-eat food, not a raw spice.
- Microbiology, including Salmonella, since there is no further cooking.
- Freedom from husk, stones and foreign matter.
- Roast colour and evenness against an approved sample.
- Moisture, because roasted kernels can lose crispness and go stale.
- Rancidity and shelf life, as the kernel contains oil.
- Salt and any added oil declared on the label.
- Packing that keeps out moisture and air.
Our guides on grades of Indian coriander seed and private-label packing cover the raw seed and retail pack options.
How we help
We find processors who make dhana dal in hygienic conditions, audit their roasting and packing, and have samples tested for microbiology at NABL-accredited labs. To source dhana dal for your market, start with a free sourcing review.